John DeMers, director of the Fischer & Wieser Culinary Adventure Cooking School in the Texas Hill Country and author of 56 published books, will present Trans-Sabine Cuisine: Eating, Cooking and Writing in Louisiana and Texas, a cooking demo, talk and book signing at the Southern Food & Beverage Museum.
In his cooking demo, DeMers will teach two dishes that evoke the interplay that has transformed Louisiana and Texas since the early 20th century, when oil was discovered near Beaumont and then near Jennings. The result, helped along by other social convulsions including Hurricane Katrina, is two populations with many bloodlines in common. DeMers calls them "cousins" and will explain how and why. He will prepare and serve samples of his popular Muffaletta Quesadilla and Frito Pie Mini-Quiche.
At the conclusion of his demo and talk, DeMers will sign copies of his books, including The Delicious Mischief Cookbook, Fredericksburg Flavors, The Sauce, and his latest novel, New Wine.
The program begins at 3 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
A native of New Orleans, John DeMers helped Fischer & Wieser Specialty Foods develop the cooking school in Fredericksburg, Texas, in late 2016 as an expression of its 170-plus sauces, jams and jellies. He is also the school’s lead instructor, teaching classes in the town’s signature German cuisine as well as Tuscan and Creole/Cajun. The latter, billed as New Orleans Feast, is the school’s single most popular class.
A journalist for more than four decades, DeMers served as food editor of United Press International, dividing his time between the UPI office in New Orleans and the features department in Washington, D.C. He later served as food editor of the Houston Chronicle, the position that took him to Texas in early 2001. Eventually, his weekly food and wine radio show called Delicious Mischief moved from New Orleans to Houston with him, finding an audience there along with Dallas, Austin and San Antonio. DeMers books over the years have covered the iconic Creole and Cajun cuisines of his native state, as well as barbecue and other obsessions of his adopted one.